It all started with a simple quiche. A classic, unassuming quiche, made with eggs and milk and a hint of love. But as we delved deeper into the world of quiche, the sauce became more than just a condiment - it became a statement.
On one side, the cream sauce enthusiasts, led by the fearless and charismatic Pierre, who believed that the key to true quiche greatness lay in the rich, velvety texture of cream.
On the other, the cheese sauce counter-revolutionaries, led by the enigmatic and slightly unhinged Jacques, who argued that only a well-aged, artisanal cheese could elevate the quiche to its true, gouda potential.